FOOD page 19

1 Tbsp. potato starch
1/2 cup cold water -
juice and rind of two lemons

Helene's Forgotten
Cookies

CAKE

2 egg whites
3/4 cup sugar
1 tsp. vanilla
1/4 tsp. salt
1 cup broken pecans
1 cup chocolate chips

7 eggs, separated
1 1/2 cups sugar
1 Tbsp. water
3/4 cup potato starch

PREPARE FILLING: In
saucepan, beat eggs. Add sug-
ar. Dissolve potato starch in
cold water and stir into egg
mixture. Stir in lemon juice
and rind. Stir constantly over
medium heat until thick and
clean Set aside to cool.

PREPARE CAKE: Preheat
oven to 375 degrees. Beat egg
whites until stiff, then beat in
sugar. Combine water with
lightly beateni.and fold
into whites2Sift potato starch
and fold into egg mixtjire;
Generously oil a jelly i
(10 1/2" x 15 1/2"
Line with waxed paper, ane
turn paper so that both sides
are well coated. Pour batter
evenly into p reOred
'
pan.
Bake at 375 degj4S for 20
minutes.
Immediately after removing
from oven, invert cake onto a
dish towel that has been sprin-
kled with 1-2 Tbsp. sugar. Peel
off paper while cake is still hot. -
Trim edges to remove any
crust, and roll up with tow
staring on the long side. All
to cool completely, Whet
cold, unroll; spread with
cooled filling. Re-roll and
frigerate with seam side do;
Slice with serrated knife.
Serves at least eight.
From Bernice Allen of
Southfield, Whg-s'a "Pi

From Freda Lengel Arlow
of Bloomfield Hills
Dilled Salmon in Potatoes

meditim potatoes, baked
174 cup skim milk
1/4 cup nonfat plain yogurt
12 oz. fresh or canned salmon,
I- bones and skin removed,
,drahied
p. dry chives
sp. fresh dill, finely chopped
lemon juice
low-fat cheese, shredded

Preheat oven to 3
Line two cookie s
foil. Use electric miX1
egg whites untll,
form. Slowly add'
vanilla and salt and.,
everything is very s
shiny. Fold in pecans
chocolate chips.
Drop by teaspoon into on
the cookie sheets and place in
the oven.
Turn the oven OFF; yes,
turn it off! Forget the cookies
until the next morning. Makes

elene Cherrin of
loom eld

The Main
Course

Mock Blintz Souffle

Cooking spray
1/2 lb. dry cottage cheese
1/2 lb. low-fat Ricotta cheese
1/2 cup orange juice
1/4 cup sugar
2 tsp. cinnamon

Matzahs

p

Moisten matzahs with warm
water and place on geased
cookie sheet. Spread sauce to
within 1/2" of edges. Add
cheese ,..., and top witotherin-
gredient.S:',Bake at 350 deipes
until cheese melts and sauce is
bubbly (abbut 20-30 minutes).
To serve,spt into rectan ar
pieces
From Lorry Cooper of
SouthAeld

Preheat oven to. 350 degrees.
ScocOpulp out of potatoes,
leaving a4/4" lining around
shell for support. Add milk and
yoiurt and mash into potatoes.
Stir and mashIn the salmon. If
ma i is too dry, add more
mixture
Milk and yogurt to reach de-
, sired consistency. Mix in sea-
sonings and lemon juice.
(Seasonings and lemon juice
also may be adjusted accord
ing to the size of potato and
- taste.) Spoon back into shells
and sprinkle cheese on top.
Bake in preheated oven until
• heated through and cheese
melts.
From Passover Lite:Kosher
Cookbook by Gail AShkanazi-
Hankin, copyright , 1996, used
permission of the publish-
e‘ Pelican Co., Inc.

er

F.

cu
sp. sugar

old water
!ften but

ipoorAY

ail in
alf e
_d the

"' 9

2M, ..vamem,

4

-Ms

rnatzah

ell :coated.

..

kr

Scatter ve es-Onto sauce. --
Cover with cheese. Microwave
settingfor 1 -3 riliputes,
or place .under,brollerlitioaster
oven about fivelninutes .or
tly brown.

1 tsp. salt
freshly ground black peppei
to taste • '
1/2 tti'l cup chicken stock

two large roasting pans. Sea-
son hens inside and out with
salt, pepper and garlic powder.
Place in the prepared roasting
pans, skin-side down. Cover
and refrigerate while preparing
stuffing.
Preheat oven to 350 de-
grees. In large skillet, heat re-
maining 1 Tbsp. oil. Saute
onion and garlic. Add celery
and carrot, and continue cook-
ing until vegetables are tender
and be releasing their own
juices. Turn heat off. Add
yams, prunes, apricots and
matzah (or matzah farfel). Sea-
son with salt and pepper.
Lightly toss and moisten with
chicken stock until stuffing
sticks together but is not
soupy. Fill cavity of each Cor-
nish hen, sprinkle with paprika
and cover with foil. Roast one
hour to 90 minutes, until
juices run cleat
From Suzie Katz of West
Bloomfield

Pesach Lasagna

6 whole matzahs
8 oz. cream cheese, softened
24 oz
cheese
16 oz mozzarella cheese,
shredd.ed
,One large jar spaghetti sauce

Preheat oven to 350 degrees.
Greasea 13" x 9" pan. Mix to-
gether the cream cheese and
the cottage cheese until well
lended. Pour about 1/4 of
sou
',pOttom
of pan. Pla
Pf
ov
e. Spoon
/3 of
cheese
and top

al lave

t with the

Use I Tbsp. vegetable oil to

sauce.
'.8ake for about 45 minutes

grease the bottom and sides o

or until cheese is bubbly Cool